Simple Salsa Verde - River Cottage
This versatile sauce works for fish, meat, and poultry, hot or cold. Its best companions are roast lamb, oily fish, and lentils!
Ingredients
- 1 small garlic clove
- A small bunch of flat-leaf parsley, trimmed of coarse stalks
- About 15-20 basil leaves
- Leaves from 3-4 sprigs of tarragon
- 2-3 anchovy fillets
- About 1 teaspoon capers
- About 1 teaspoon mustard (Dijon or English)
- A pinch of sugar
- A few drops of lemon juice or vinegar
- 1-2 tablespoons extra virgin olive oil
- Freshly ground black pepper
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